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  1. #1
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    Dill's perfect puds

    Rather than ruin Pag's fine thread anymore..

    Right...

    140g All purpose flour
    200ml milk
    2 eggs



    Sift in the flour, make a well and whisk to combine.



    Cover with cling film and leave to settle for 15 mins.


    Fire up the burner


    Put in oven till that oil starts smoking

  2. #2
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    See that hot oil bubbling hot now Chico?

    Now it's ready...

  3. #3
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    Quickly spoon your man batter in there and sit back and wait

  4. #4
    I'm not in jail...3-2-1. Jack meoff's Avatar
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    Did you put oil in first?

    I think you did and that gets jacks seal of honour.

  5. #5
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    Et Viola



    Need another 5 minutes, and a bit greasy

  6. #6
    I'm not in jail...3-2-1. Jack meoff's Avatar
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    hat went wrong?

  7. #7
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    Delete this thread sharpish please mods

  8. #8
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    WTF are they Dill,never open oven door when cooking

  9. #9
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    Quote Originally Posted by Chico View Post
    never open oven door when cooking
    Yup.
    Or start threads before you start cookin.

  10. #10
    Thailand Expat misskit's Avatar
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    Quote Originally Posted by Dillinger View Post
    Delete this thread sharpish please mods
    Something went wrong? They looked pretty.

  11. #11
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    Nice with strawberry jam Dill.

  12. #12
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    dill now try equal parts everything and turn oven to 180 and see what happens.

  13. #13
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    The shame

  14. #14
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    Needed another egg...

    ...and 180 is not hot enough.

  15. #15
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    Saw this lovely orange full moon the other night


  16. #16
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    For the mix I used earlier, it was 140g flour (should have been plain but M'Sahib had ditched it so used self raising), 4 eggs, 200 ml milk, oven (fan) temperature of 210 C. It's the eggs that make them rise, as with souffles.

  17. #17
    fcuked off SKkin's Avatar
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    So the puds got pulled?


  18. #18
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    Another Dilly kitchen nightmare. Pretty soon you will be giving Chitty a run for the money.

  19. #19
    กงเกวียนกำเกวียน HuangLao's Avatar
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    Excuse my naivete....
    But, what's a Pud and vernacular definition?



    Edit: Oh...a yorkie.
    Got it.


    Never mind.
    Last edited by HuangLao; 12-04-2020 at 06:40 PM.

  20. #20
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    Bogon Tip #945

    1 - Turn on oven to high heat and put tray in with oil.

    2 - Mix same amount of flour to milk to eggs and whisk (don't forget a pinch of salt)

    3 - Once oil starts to smoke a little, add mixture and turn down heat to 200

    4 - Pop a beer open and DO NOT OPEN THE BLOODY OVEN DOOR!

    5 - 15 to 20 minutes later you with have perfect yorkies to show off on an anonymous forum.
    Last edited by Bogon; 12-04-2020 at 06:22 PM. Reason: timing was a bit off
    Black diamonds? I shit 'em.

  21. #21
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    Quote Originally Posted by Jack meoff View Post
    Did you put oil in first?
    Yorkshire man here, use the fat from the beef, not oil, then its all about max heat, don't take the tray out of the oven, pour mixture from a jug as quick as possible!

  22. #22
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    No-one has mentioned leaving the mixture to stand a while. My Mum always made the mix as soon as she'd put the roast in. Left it an hour and cooked the yorkies while meat was resting. She said it helped make them rise.

  23. #23
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    ^ yep in the fridge for an hour as me mum showed me.

  24. #24
    I'm not in jail...3-2-1. Jack meoff's Avatar
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    Quote Originally Posted by misskit View Post
    Something went wrong? They looked pretty.
    Advance to USA cuisine

  25. #25
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    You all watch to many TV cooking shows, and listen to old wives tales Yorkie mix doesn't need to stand.

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